Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time

Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo is less desirable consumers because its dark colour, coarser fibres, and tougher texture. Innovative product necessary as demand tends shift ready-to-eat products. Processing into patties an innovation in development. Quality require beneficial ingredients. Fenugreek seeds (Trigonella foenum-graecum) are herbal spices that health, contain protein, fibre, stabilizers, emulsifiers, have potential The purpose this study was determine effects anise seed addition on characteristics patties. This used factorial Complete Randomized Design (4x2) with 4 replications. factor I fenugreek powder, F0 = control or 0%, patty dough + (F1 3% powder; F2 6% F3 9% powder). Factor 2 had storage time D1 30 days D2 60 days.